Turizm Pazarlamasında Yöresel Mutfakların Önemi ve Hatay Mutfağı Örneği (The
Importance of Regional Cuisine in Tourism Marketing with a Case Study: Hatay Cuisine)
Menekşe CÖMERTa
a
Gazi University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, 06830 Gölbaşı, Ankara, Turkey
Anahtar Kelimeler
Özet
Gastronomi turizmi
Türk mutfağı
Yöresel Mutfak
Hatay
Türk mutfağı, gerek zengin içeriği, gerekse sahip olduğu kültürel özellikleri ile turizm
endüstrisi için önemlidir. Turistlerin ziyaret ettikleri ülkelerde mutfak kültürünü tanımak
istedikleri bilinmektedir. Bir bölgenin mutfağı ile ilgili sahip olduğu mirasın önemi son
yıllarda anlaşılmış ve turizm pazarlaması açısından kullanılmaya başlanmıştır. Özellikle
son dönemde gastronomi turizmine gereken önem verilmeye başlanmış ve bu turizme
yönelik çalışmalar yapılmıştır. Türk mutfağı içerisinde bölgesel farklılıklardan dolayı
farklı yemek türlerini bulmak mümkündür. Özellikle yaşanılan bölgenin iklimi ve elde
edilen tarımsal ürünler o bölgenin mutfak kültürünü ve çeşit zenginliğini
şekillendirmektedir. Bu durum yöresel mutfak kavramının gelişmesini sağlamıştır.
Yapılan bu çalışmada gerek doğal güzellikleri gerekse zengin kültürü nedeniyle turizm
açısından önemli bir bölge olan Hatay mutfağı incelenmiştir. Yöresel yemeklerle ilgili
örneklere yer verilmiştir. Ayrıca yapılan çalışma ile yöresel yemeklere dikkat çekilerek
bölge turizmine katkı sağlayacağı düşünülmektedir.
Key Words
Abstract
Gastronomy tourism
Turkish Cuisine
Regional Cuisine
Hatay
With its rich content and cultural features, Turkish cuisine is very important for tourism
industry. It is a known fact that tourists would like to know more about culinary culture of
the countries they are visiting. In recent years, the importance of culinary heritage of a
region was discovered and has been started to be used in tourism marketing. During past
years, tourism has been esteemed its deserved value and various studies were conducted
on it. It is possible to find different types of dishes in Turkish cuisine due to regional
differences. Regional climatic factors and types of grown fruits and vegetables influence
that region's culinary culture and variety of choices. This condition has helped the concept
of regional cuisine to be developed. This study investigates the cuisine from Hatay, which
is an important region for tourism for both its natural beauties and rich culture. Local
dishes were exemplified in this study. It is also expected that this study would draw
attention to local dishes to contribute to growth of tourism in the region.
Journal of Tourism and Gastronomy Studies 2/1 (2014) 64-70
Extensive Summary
The Importance of Regional Cuisine in
Tourism Marketing with a Case Study: Hatay
Cuisine
The main factors and motivators for a tourist to visit a
country or a region are the attractions for that spot. It is
being considered that the attractive aspects of a region that
differentiate from another regions include values of cultural
and historical posture, cultural activities, sports activities,
entertainment and shopping facilities, and local cuisine. The
importance of culinary heritage of a region was discovered
and has been started to be used in tourism marketing. In
recent years gastronomy tourism is given the required
emphasis. In addition, as gastronomy tourism is becoming
one of the most desired touristic activities, it has also
become an important aspect for regional marketing
(Selwood,2003:179; Bahar ve Kozak,2006, s.40-41).
Located in the far east edge of Mediterranean region and
next to Syrian border, Hatay is an important city with its
history and location on the ancient trade roads. Different
civilizations lived in this region and enriched its culinary
culture. Different civilizations that lived in this region
include Akkadians, Hurrians, Egyptians, Persians, Romans
and Byzantines, the Crusades, Mamluks and Ottomans. As it
has enriched itself by tastes and flavors, Hatay cuisine
includes more than 600 main dishes. As it’s application to
become a UNESCO World City of Gastronomy is on its
way, Hatay is becoming an attraction point for tourism and
drawing attention from various tourism agencies.
Environmental effects, social and cultural structure,
economic and regional beliefs shape the culinary culture
(Şahin, 2012).
This study investigates the cuisine from Hatay area,
which is an important region for tourism for both its natural
beauties and rich culture. Local dishes were exemplified in
this study. It is also expected that this study would draw
attention to local dishes to contribute to growth of tourism in
the region. In this study information on preparation and
presentation of dishes like Yoğurt Aşı Çorbası, pastries
(Kaytaz, Ispanaklı Börek, Serimsek), Oruk, Humus, Zahter,
Abugannuş , Tepsi Kebabı and Künefe that belong to Hatay
culinary culture were included.
Values that attract tourist to travel to a region include
local cultural values. Culinary culture possesses an important
role in a country's cultural values. Turkey has a rich culinary
culture and this heritage must be correctly evaluated during
tourism marketing. It is important that the food that is
prepared for presenting Turkish cuisine must be unchanged
and local tastes must keep their originality. Local hospitality
and food-beverage businesses have great responsibility in
keeping the originality of the local tastes. These businesses
must also include local tastes that belong to Turkish cuisine.
The better the recipes of these dishes reflect traditional
Turkish cuisine, the more they contribute to nation's
promotion.